Salmon Salad


1 (7.5 ounce) can pink salmon

2 tablespoons hummus

1/2 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon dill relish

1 teaspoon red wine vinegar

2 stalks celery, chopped

1/4 cup dried cranberries

1/4 cup walnuts, toasted

2 cups lettuce, washed and dried

Salt and pepper to taste

1 tablespoon extra virgin olive oil

Open salmon can and drain well; set aside. Combine yogurt, hummus, mustard, relish, vinegar, celery, cranberries and walnuts in a medium sized bowl. Add drained tuna and mix until combined. Place salad over lettuce, and drizzle with olive oil.